When it comes to vegan meatballs, the options for pairing are endless. Imagine sinking your teeth into a hearty meatball draped in marinara sauce, nestled atop a bed of al dente spaghetti. Or picture these delightful morsels tucked into a warm sub, smothered in sauce and served with a side of crunchy salad.
Feeling adventurous? Toss them in a stir-fry with colorful veggies and a splash of soy sauce for a quick weeknight dinner. Each bite gives you a burst of flavor while keeping your meal vibrant and fresh.
Now, who doesn’t love a good meatball? Whether you’re a seasoned vegan or just dipping your toes into plant-based cooking, this recipe is perfect for you. It's simple, satisfying, and packed with nutrients. Plus, it’s a fantastic way to impress guests while staying true to your values. Let’s dive into why this recipe is a treasure worth trying.
Now, let's talk about the ingredients. Each one plays a crucial role in ensuring that these meatballs are not only tasty but also nutritious.
For Meatballs:
For Coating:
Let’s roll up our sleeves and get cooking. These meatballs are straightforward to whip up, and I promise, the end result will be worth every minute spent in the kitchen.
Start by mixing the 1 tablespoon of flaxseed meal with 2½ tablespoons of water in a small bowl. Stir it together and let it rest for about 5-10 minutes. This will thicken and become gel-like. It’s a simple act that makes a huge difference, binding our mixture beautifully.
If you're using tempeh, while the flax egg thickens, crumble 8 ounces of tempeh into a large skillet. Add a splash of olive oil over medium heat. Sauté the tempeh until it starts to brown, about 5 minutes. If you decide to use chickpeas, make sure they’re well-drained and, using a fork or potato masher, mash them to a chunky consistency.
Next, in the same skillet, add ½ cup finely chopped white onion and 3 minced garlic cloves to the lightly browned tempeh or mashed chickpeas. Sauté until the onion becomes translucent, around 3-4 minutes. The aroma? Absolutely heavenly.
Remove the skillet from heat. Now, in a large mixing bowl, combine the cooked tempeh (or chickpeas) and onion-garlic mixture with the flax egg, 2 teaspoons of the Italian herb blend, ½ cup of vegan breadcrumbs, ⅓ cup vegan-style Parmesan cheese, 2 tablespoons of marinara sauce, ¼ cup chopped fresh parsley (unless you're skipping it), and 1 teaspoon nutritional yeast. Season with salt and black pepper to taste. Mix everything until well combined, but don’t overdo it.
You’re almost there! Grab a small amount of the mixture and roll it in your hands to form meatballs about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. This part is fun—make sure to get the kids involved! It’s always a joy to create something together.
In another bowl, combine ⅓ cup vegan breadcrumbs with ⅓ cup vegan Parmesan cheese. Roll each meatball in this mixture to coat it. This extra touch adds that lovely crunch we all adore.
Preheat your oven to 375°F (190°C). Place the meatballs in the oven and bake for about 25-30 minutes, or until they’re golden brown and crispy on the outside. Keep an eye on them; you don’t want to miss that perfect browning.
Once they are done, pull them out and let them cool slightly before serving. They go great with marinara sauce and some whole-grain spaghetti, or even on their own with a side of sautéed veggies. You’ve just created something impressive. Enjoy every bite!
Here’s a quick breakdown of why each ingredient is important:
Feeling creative? Here are a few ways to switch things up:
These simple vegan meatballs are not just a recipe; they’re a delightful journey into the flavors and textures of plant-based cooking. They reflect a blend of nutrition, flavor, and fun. You’ve learned how to whip up a dish that could be the centerpiece of a dinner party or a swift weekday meal. With every bite, you’re not just tasting food; you’re experiencing creativity, nourishment, and love.
So, grab your apron and get cooking! Invite your friends over or enjoy these meatballs on a cozy night in. No matter the occasion, trust me, these will become a staple in your kitchen. Happy cooking!
As a registered dietitian and food enthusiast, I've tried countless recipes in my kitchen. But it was while experimenting with vegan ingredients that I discovered a new world of flavor and texture.
These meatballs are my go-to for any gathering. They combine the rich, nutty flavors of tempeh (or chickpeas, for a lighter option) with the fragrant essence of herbs and spices that just make my taste buds dance.
I can recall that moment vividly—the first time I fed these to my family. They were skeptical at first, but after one bite, all doubts vanished. “These taste better than the real thing,” my sister exclaimed, as she reached for seconds. That's the beauty of these meatballs. They’re so satisfying that you'd forget they’re entirely plant-based.
Servings 22
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi Everyone! I’m April Cherry, a registered dietitian and the creator of Affordable Food Ideas. Growing up near Waltham, MA, I learned that flavorful, wholesome meals don’t need to be expensive, and that lesson has shaped my approach to cooking and nutrition. Through my blog, I share budget-friendly recipes and tips to help others eat well without breaking the bank, while still enjoying delicious, nutritious meals.